Chicory, pomegranate & feta salad

Chicory, pomegranate & feta salad

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Prep: 10 mins No cook


Serves 6
A no-cook, zingy vegetarian salad to serve alongside winter dishes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal83
  • fat5g
  • saturates3g
  • carbs5g
  • sugars3g
  • fibre2g
  • protein5g
  • salt0.65g


  • 3 chicory, heads, leaves separated



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 100g bag watercress, thick stalks removed



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 pomegranate, halved and seeds bashed out



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 140g feta cheese, crumbled


  1. In a large serving bowl, throw together the salad leaves. Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.

  2. Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.

  3. Toss and serve immediately.

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Comments, questions and tips

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25th Jun, 2010
I used mango, as pomegranate is not very easy to get your hands on here in the Netherlands. But with the mango also a very tasty summer salad! Love the fruit – cheese combination.
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